Case Study Kristen's Cookie Company

In the case of more than 3 dozens of cookies we have to consider the fact that the mixing bowl can only hold for up to three dozens of cookies. Thus, we have 12+4*(2+1+2)+1=33 min of valuable time with costs of ((33/60)*L)/4=0,1375. So the maximum is reached when we produce up to 3 dozens, but we should give discounts on 3+ orders, too.

6. There are a few changes we can make to the process to increase efficiency. Buying another oven (of the same size) that allows you to put in 2 trays during the Load&Bake process will increase the process from 22 dozens to 30 dozens or 26.6% after four hours. Also, by having customer pay during the packing period (2 minutes), we would circumvent time wasted in the pay period (1minute).

Assuming that we add another oven, the cycle time of the ovens would be 5 minutes. The new bottleneck for the entire process would now be that of mixing the ingredients and dishing the cookies onto the tray, a process which takes 8 minutes for 1 batch of cookies.

e) Maintenance contracts - Maintenance costs should be included as incremental cash flows because they could change the NPV of the project if the maintenance costs are significantly different for each of the different projects.

The Pillsbury Cookie Challenge is a case study written by Natalie Mauro under the supervision of Professor Allison Johnson. The case study creates an open discussion about what the marketing manager of the refrigerated baked goods category for Canada General Mills should do to revive his products. Ivan Guillen, the marketing manager, was faced with tough challenges. He was initially “…faced with the challenge of developing a strategy that would lead to improved business performance on his category” (Johnson and Mauro, p.1, 2011). To clarify, Guillen’s category is refrigerated baked goods (RBG), which means, this category is his marketing responsibility. The issue here is that “RBG was GMCC’s fourth largest category, and its performance over the past two years had been less than stellar” (Johnson and Mauro, p.1, 2011). It is important to note that GMCC stands for General Mills Canada Corporation. Pillsbury has enjoyed majority market share in the RBG category in Canada, however, recently, the market was experiencing only moderate growth. Guillen was disappointed that their goal of 5%-7% market growth was not being achieved mainly in the refrigerated cookie dough segment. To be exact, their volume growth for two years was flat and they were having difficulty reaching new households. There was a shift among consumer’s purchases, which Guillen was challenged to figure out why.

The case depicts KRISPY KREME 's franchise system growth and decline as a lesson to entrepreneurs running a company as a franchisor.

“Beep! Beep! Beep! Beeeeeeep!” my alarm clock was piercing my eardrums. I got up slowly, my alarm clock still going off. It seemed as if the loudness was just getting louder and louder. Finally, I stumbled out of bed, turning my alarm off. After I got dressed, I went downstairs to pack my mother’s amazing cookies for school. Her secret is adding the right measure of mixing because mixing develops gluten in the sugar, making the cookies a chewy consistency, adding the right measure of shape because round dough balls take longer to bake, resulting in softer, thicker cookies, besides adding the correct amount of spacing because cookies baked at low temperatures spread more during baking and need approximately 2 inches between them. It also depends on the temperature, and the quantity of time you bake them for because a low temperature and longer baking time yield crisper, thinner cookies; a higher heat and shorter baking time makes softer, thicker cookies. My mom taught me these rules of cooking when I was around five. What can I say, I guess I just have a way of cooking.

1. What can the historical income statements (case Exhibit 1) and balance sheets (case Exhibit 2) tell you about the financial health and current condition of Krispy Kreme Doughnuts, Inc.?

The baking trays are required for three activities, namely, filling it and keeping it ready for baking, baking it in the oven, and cooling it after baking is done. Since the baking and cooling processes will be going on for at most one tray at a given time and the mixing process gets material ready for at most three trays of one dozen each, five trays would be sufficient, though, even three trays would serve the purpose if mixing and filling activities are done properly. Hence, it is advisable for Kristen 's Cookie Company to go for at least three baking trays to maximize its productivity.

With one faster convection oven, we can repeat the procedure as for a single oven (using the Gantt chart). The first dozen starts baking in the convection oven at the 9th minute and finishes baking at the 15th minute. Meanwhile the second dozen is ready to go into the oven. The RM sets the timer in 1 minute and the baking process for the second dozen starts at the 16th minute and ends at the 22nd minute. Meanwhile, there is just enough time for the first dozen to cool and be packed. At the end of 22nd minute, the RM unloads the second dozen, lets it cool for 5 minutes and packs them taking 2 more minutes. The order is ready by 29th minute at which time it is delivered and payment is accepted, giving a total theoretical flow time of 30 minutes.

The whole process throughput time of making a dozen of cookies is 26 minutes. It takes washing, mixing and spooning 8 minutes to make a dozen of cookies. And preparation and bake time totally are 10 minutes. The final step of cooling, packing and accepting payment of cookies takes roommate 8 minutes to finish the cycle. Assume the night capacity is 4 hours, so Kristen and roommate have 240 minutes operating time. Since the oven only holds one tray, the second dozen takes an additional 10 minutes to bake. For example, first dozen of cookies take 26 minutes to make, second dozen of cookies take 36 minutes to make and third dozen of cookies take 46 minutes to make. So we can

Ben and Jerry’s, founded in 1978, is a market leading distributor of super-premium ice creams, frozen yogurts, and sorbets, and has built a reputation on being a socially minded company. They were pioneers in the policy of “caring capitalism” and place heavy importance on the concept of social responsibility, a practice which many companies have since adopted. They have enjoyed long-term success as a result of their progressive methods of doing business and novel ideology regarding how a company should be ran. However, due to increased competitive pressure and declining financial performance, they have now been confronted by the threat of a takeover. Recently four

Glaberson, H. (2010). Hershey to launch confectionery brands in UK and Europe. Retrieved March 16, 2014, from http://www.confectionerynews.com/Manufacturers/Hershey-to-launch-confe

Manny Flavors Cookie Company (MFCC) is a reputable family owned business that has been in operations since 1889. Now in its fourth generation of ownership, MFCC’s sales have flourished and it is important that the business continue to grow to its fullest potential. Despite the success of the company, MFCC is currently experiencing problems on the operating floor. Willie Keepum, Vice President of Operations at the company, wishes to terminate all of the employees because he believes that many of the employees have a negative attitude and have become complacent about the quality of the product. Disregarding the opinions of the mid-level managers, he believes that firing the employees will show the workers who is in charge because there is nothing anyone can do to make the employees motivated to work. The current paper will explain the problems that MFCC face and how these problems may affect the company in its future business endeavors. Then, there will be an explanation of how a change in leadership style can benefit the organization more than terminating any employees. Lastly, alternative solutions will be stated to resolve the problems faced by workers and leaders on the operating floor of MFCC.

Enterprise recourse planning (ERP) is a business software that is a suite of applications intended to organize the business processes starting with planning to the point of shipping and payment. ERP operates in real time providing a shared database that supports the business process. It follows a consistent manner of tracking all aspects of the business across all functions and departments. offering so many levels for different management needs because it has the ability to customize the information as needed. This implementation paper will focus on HERSHEY FOODS CORPORATION by investigating and highlighting the reasons behind the catastrophe that Hershey foods corporation faced when implemented the ERP.